Breakfast Polenta w/ Sweet Corn, Cherry Tomatoes & Ricotta

Did you know you can eat raw corn, and it is juicy, sweet, and delicious? This breakfast polenta is so simple, but absolutely bursting with vibrant summer flavors. It consists of soft, quick-cooking polenta with fresh corn added in for a juicy crunch, ripe cherry tomatoes (cooked just a bit into a fragrant, chunky sauce), fresh basil, a dollop of plant-based ricotta, a drizzle of good quality olive oil, and avocado slices just for fun. YUM.

Breakfast Polenta w/ Summer Corn, Tomatoes & Ricotta

Grain | Protein | Veggies | Fat (Optional)
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Recipe From: Katie’s Conscious Kitchen

Ingredients

Grain

  • 1/4 cup polenta aka cornmeal

Veggies

  • 1 ear fresh summer corn raw, cut off the cob
  • 2 cups sweet summer tomatoes or cherry tomatoes halved or chopped

Protein

  • 1 scoop ricotta I prefer plant-based almond ricotta, see notes

Fat (Optional)

  • Avocado slices to garnish
  • Drizzle of good quality olive oil

Seasonings

  • 1/2 tsp good quality sea salt
  • A few grinds of black pepper
  • Fresh basil
  • Sprinkle of other Italian herbs thyme, marjoram, oregano, etc.

Instructions

  • If making your own ricotta, I recommend doing it in advance. See the link to my favorite almond milk ricotta recipe above.
  • Combine the 1/4 cup polenta with 1 cup of water in a saucepan (or use a 1:4 ratio polenta to water) and whisk to remove lumps. Begin cooking over low heat. As it begins to sputter and thicken, add 1/2 cup of water at a time to thin, while it cooks, to reach your desired porridge consistency. Different brands and grinds of polenta will need different amounts of water. Note also that it will continue to thicken after removing from the heat. I cook mine for about 5-7 minutes.
  • Cut the corn off the cob, raw, and stir it into the polenta. Reserve a few kernels for decorative garnish, if desired.
  • Meanwhile, add the cherry tomatoes (or regular chopped tomatoes) to another small saucepan and simmer, over medium heat, for 5-10 minutes or until they are fragrant, and the consistency of a thick sauce.
  • Stir a large pinch of salt into the polenta, and transfer to two bowls. Top with the tomatoes.
  • Garnish with fresh basil, a dollop of ricotta, fresh cherry tomatoes, raw corn kernels, avocado slices, a drizzle of good quality olive oil, and salt and pepper to taste.

Notes

  • This meal is easy to make oil-free, just leave off the drizzle of oil. 
  • Here’s my favorite ricotta recipe, made from almonds.
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